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vegan italian pasta salad in a blue bowl
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4.80 from 5 votes

Vegan Italian Sun Dried Tomato Pasta Salad

A favorite vegan Italian pasta salad with sun-dried tomatoes, roasted pine nuts, and fresh herbs - perfect for every summer party.
Course Side Dish
Cuisine Italian
Keyword how to make pasta salad, italian pasta salad, vegan pasta salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 380kcal
Author Aline Cueni


Pasta Salad

  • 7 oz (200g) pasta I used Farfalle
  • ¼ cup (60g) sun-dried tomatoes packed in oil in thin strips
  • 2 tbsp pine nuts roasted
  • 2 scallions chopped
  • 4 tbsp fresh Italian herbs e.g. basil, sage, thyme, rosemary, oregano

Italian Salad Dressing

  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar or any other vinegar
  • 2 tsp mustard
  • 2 tsp agave nectar or any other sweetener
  • 1 tsp salt
  • ½ tsp pepper
  • 1 garlic clove minced


  • Cook the pasta in boiling salt water al dente. Drain and set aside to cool.
  • Roast the pine nuts for 5 minutes over medium heat. Chop the sun-dried tomatoes, scallions, and fresh herbs. 
  • Mix all ingredients for the dressing in a large bowl. Add all the other ingredients and toss until combined. Serve immediately or store up to two days in your fridge.


  • Serves 4 as a side dish, 2 as a main dish.


Calories: 380kcal | Carbohydrates: 44g | Protein: 7g | Fat: 19g | Saturated Fat: 2g | Sodium: 636mg | Potassium: 294mg | Fiber: 2g | Sugar: 5g | Vitamin A: 470IU | Vitamin C: 13.4mg | Calcium: 23mg | Iron: 1.6mg